Savoury Chicken & Rice Stuffed

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Peppers (any colour)		2
Soy sauce		1 tsp
Sugar		2 tsp
Miso		1 tbsp
Sauce:
Mayonnaise		as required
Cheddar cheese (grated)		30g
Spring onion		1
Chicken thigh		1 (200g)
Cooked rice		160g

Method

Prep

15min

Cook

25min

Preheat the oven 200C.

Remove the bones from the chicken thigh and cut to 1cm cubes.

Fry the chicken in a frying pan with some oil until cooked. Remove from the heat and add the sauce ingredients and combine with the chicken.

Turn the heat back on and add the roughly chopped spring onions. Fry to combine then turn the heat off again.

Transfer Step 4 and the cooked rice into a bowl. Add the cheese and mix well.

Cut the peppers into half, deseed and remove the pith. Stuff with the filling from Step 5.

Sprinkle each stuffed pepper with some extra cheese and drizzle with mayonnaise. Bake on an oven tray for 25 minutes.

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